Saturday, July 7, 2012

Sourdough Coffee Cake

I keep saying I'm
going to get to those sourdough egg cups, but that's been pushed back
again (in this case, locating some little-used equipment and making
sure it's washed well enough). Still, for whatever reason, I don't
want to keep going to the old sourdough standbys – the Amish
Friendship Bread and a mocha cake I've adapted from an old recipe.

So what possessed
me to go searching for this Sourdough Coffee Cake recipe? Not too
sure. At any rate, I found it, like the sound of it, and decided to
try it.

The only
modification to this recipe was the addition of a half a teaspoon of
vanilla extract, because it seemed like the thing to do at the time.
Yes, I'm capable of following a recipe to a tee. Many recipes I have
no need to adapt. This change being so subtle, though, I'm not sure
it really mattered.

I have to say I
don't particularly like how many bowls got dirtied in the process (I
suppose you could mix the dry ingredients in individually, but I
believe that this method is probably better in making sure the flour
doesn't get too overworked). But the smell of cinnamon wafting
through the house as I began cleaning up was worth it.

If there's one
thing I would change about this recipe, it's the streusel topping. I
should have melted the butter – instead, there were a few large
chunks of brown sugar.

Still, it was full
of sourdough and cinnamon goodness, and other than that (more of a
mistake on my end), it was two thumbs up worthy. Or as my mother put
it, “This recipe's a keeper.”